Fresh Made Mayonnaise

It’s no secret that I love mayonnaise.  When I first started on the Candida diet, I stopped eating mayonnaise since, at the time, I couldn’t find organic mayo that was free of added sugar and vinegar.   Now, so many of my recipes use this versatile, egg based condiment that I thought it was about time to put up a recipe for making your own.   From a cost perspective, making your own mayonnaise is cheaper and pretty easy as well.  My brother will usually make the mayonnaise type garlic sauce that we traditionally eat with seafood stew on Christmas Eve.  It takes him about 10 minutes and it’s the best, nothing compares to fresh made mayo!  There is a garlic mayo version at the end of the recipe along with some other ideas for making your mayonnaise more flavorful and healthy, too.  The key is to slowly, slowly add the oil and to make sure it’s completely incorporated before adding more.

For the oil: I recommend using a neutral oil like sunflower seed or grape seed oil for a traditional mayonnaise.  Use a mix of half neutral oil and half mild tasting olive oil, or all olive oil, for a more flavorful mayo.   And lastly, use only farm fresh eggs, but you already knew I was going to say that!

Farm fresh eggs are not pasteurized and come in all shapes, sizes and colors!

The following is a recipe from a blog in San Francisco called Bay Area Bites and you can find the original post here.

Ingredients for 1 and 1/4 cups of Mayonnaise
2 egg yolks
1/4 tsp sea salt, or to taste
1/2 tsp Dijon mustard or dry mustard
2 tablespoons fresh lemon juice
1/2 cup grape seed or other neutral-tasting oil
1/2 to 3/4 cup mild olive oil

Homemade mayonnaise is usually more yellow in color than the store bought stuff.

1. Using a blender or whisk, mix together egg yolks, salt, mustard, and lemon juice until just frothy.

2. In a very thin, steady stream, add oil while whisking or blending on low-speed. This is the most important step: you must add the oil in a very thin stream, a small amount at a time.  If you add too much at once the mayo will not thicken!  If your mayonnaise doesn’t thicken, that’s ok, it makes a great Caesar dressing in its thinner state, just add a few cloves of pressed garlic, have a salad and then go slower with the oil next time.

If using a blender, stop as the mixture thickens and scrape down the sides with a rubber spatula. Continue adding oil until the mixture is as thick as you want; the more oil you add, the more solid your mayonnaise will be.

3. Taste for seasoning, adding more lemon, mustard, or salt as needed. Chill until needed.

Garlic Mayonnaise: Add 1-2 crushed cloves of fresh garlic to the egg yolk mixture. (If making by hand, mince garlic finely before using.) Smokey paprika is also a nice addition to the garlic.

Cilantro Cucumber Mayonnaise: Replace lemon juice with lime juice. After mayonnaise has thickened, add 3/4 cup cilantro leaves and 1/2 cup peeled, seeded, and chopped cucumber. Puree in blender until smooth.

Herb Mayonnaise: When mayonnaise has thickened, add 1/2 cup fresh parsley and 1/4 cup single or mixed fresh herbs, such as basil, tarragon, mint, or chives. Puree in blender until smooth.

Vanilla Almond Pancakes with Lemon Curd

The ones on the left were my first batch made with thick batter, the ones on the right made from thinner batter came out just right.

Honestly I was a bit skeptical about making pancakes, but my first thought when taking a bite of these was, “Oh man, these taste like pancakes!”  True story.

This recipe was found by a client of mine who is in the process of figuring out what exactly she should be eating in order to heal her digestive system.  Every few weeks her doctors seem to discover something else, want to do more testing and we keep having to change her diet.  Instead of giving up and getting frustrated, she’s getting creative! She sent me a link to these pancakes on Elena’s Pantry, a gluten free food blog worth checking out even if you and gluten get along fine. The original recipe is here, but of course, I had to change a few things!


2 eggs
¼ cup almond milk (this is just a place to start, add as much as you need to reach proper pancake consistency.)
1 tablespoon vanilla extract
1 ½ cups blanched almond flour ( I used whole, raw and toasted almonds and ground them up in my coffee grinder)
½ teaspoon celtic sea salt
½ teaspoon baking soda
neutral oil for sauteing: sunflower, veggie oil, coconut, ect

A little bit of stevia goes a long way, add it while you whip the eggs.

  1. Whip eggs, almond milk, a touch of stevia and vanilla until smooth.
  2. Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter.
  3. Let batter sit while you get the skillet ready.

    The batter came out very thick. I made one batch with this batter but the second batch, thinned out with more almond milk was much more like real pancakes.

  4. Warm sunflower oil in a large skillet over medium heat
  5. Ladle pancake batter onto skillet, smaller is better and easier to flip.
  6. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
  7. Remove from heat to a plate
  8. Repeat process with remaining batter, adding more oil to skillet as needed
Makes at least 12 pancakes

I used a cast iron skillet to make these pancakes.  This is a lot of batter, I made as many as I wanted to eat and then put the batter in the fridge to use later.  The next morning I heated up the skillet, thinned the batter with almond milk and had panckes in just a few minutes!

Thinner batter is better!

And if you want something to put on top of your pancakes, try making lemon or lime curd.  I found a recipe in How to be a Domestic Goddess by Nigella Lawson and tweaked it just a bit.  This took about 30 minutes start to finish.  I made the curd the night before and it went perfectly with my pancakes in the morning!

Lemon curd and the recipe from Nigella

To make lemon or lime curd, melt 6 tablespoons of butter on low in a sauce pan while you gather the rest of your ingredients.

Whip together: 1/2 cup of citrus juice, in this case, lemon, seeds and bits removed, with the zest of one lemon (zest first, juice second) and three large eggs.  You can add some stevia now and then adjust for final flavor at the end.

Quickly add your lemon and egg mixture to your melted butter on the stove, whisking to incorporate.  Turn the heat up to medium and continue to whisk until a custard forms.  Add stevia and adjust for desired sweet/tart ratio. You can add up to a tablespoon of agave to help take the edge off all the stevia if you like.

Put the curd into a jar and let it cool before putting the lid on and refrigerating.  It will keep for a week or so and makes a great topping for pancakes or perhaps a coconut cake?!

Pancake breakfast on the porch, life is good.